Pasta in creamy coconut sauce
Ingredients
2-3 cups of pasta (I used farfalle, but you can use penne or another type of pasta)
2 cups of frozen vegetables (I used a mix of cauliflower, broccoli and carrot)
1 small onion, chopped
1-2 tomatoes, chopped
some oil for frying
1 tsp of mustard seeds, optional
1 small cup (about 150 ml) of (light) coconut milk
3-4 tbsp of soy cream powder or soy cream
curry and salt for seasoning
Directions
Boil the pasta with some salt. Meanwhile, fry the onion with mustard seeds, until slightly golden brown. Add the frozen vegetables and tomato to the onion and heat in the pan until soft (cover with a lid). Add some water if necessary. Once the pasta is soft, drain it and add in the saucepan. Mix everything and add the coconot milk, curry and some more salt. Add the soy cream powder and stir. Heat a few more minutes.
This amount should be enough for 2-3 people.
